International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:1, January, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(1): 2993-2998

Development of Healthy Snacks (Sev) Supplemented from Spirulina platensis Powder and Oragnelopetic Evaluation
Seema1*, S. Jood1 and Mahima Kumari2
1Department of Foods and Nutrition, CCS Haryana Agricultural University,
Hisar, Haryana, India
2Department of Foods and Nutrition, B.P.S Mahila Vishwavidalya, Khanpur kalan,
Sonipat, Haryana, India
*Corresponding author

Today is world of processed foods (snacks) that are less healthy food. The main aim of the study was development of healthy snacks (Sev) from wheat-bengal gram flour supplemented with different levels of Spirulina powder (2, 4, 6 and 8%). Accepted levels were further evaluated for proximate composition. The results of the study revealed that overall acceptability scores in terms of colour, appearance, texture, aroma and taste of prepared snacks (Sev) by using four types of composite flour were rated as ‘liked moderately’ to ‘ neither liked nor disliked’ by the judges. Snacks products were found acceptable up to 6 per cent level of supplementation of Spirulina powder. Control Sev made from Bengal gram flour which exhibited 2.38 per cent moisture, 19.38 crude protein, 30.20 per cent crude fat, 2.62 per cent crude fibre and 2.62 per cent ash contents which were found significantly improved with the addition of Spirulina powder at 2, 4 and 6 per cent level.

Keywords: Proximate composition, Spirulina, Organoleptic evaluation

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How to cite this article:

Seema, S. Jood and Mahima Kumari. 2021. Development of Healthy Snacks (Sev) Supplemented from Spirulina platensis Powder and Oragnelopetic Evaluation.Int.J.Curr.Microbiol.App.Sci. 10(1): 2993-2998. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.